Papua New Guinea Bourbon Jam (Roaster's Special)

Papua New Guinea Bourbon Jam — A slow-dried highland natural with deep, jam-like sweetness.

Roaster’s Special focuses on exceptional flavour and drinkability — coffees selected not for trends or technique, but for how deeply satisfying they are in the cup. Bourbon Jam is our interpretation of Papua New Guinea at its most indulgent: slow-ripened fruit, jammy sweetness, and comforting structure.

Region: Papua New Guinea. Jiwaka & Western Highlands.

Growing Area: Arufa & Kindeng.

Variety: Bourbon, Arusha, Blue Mountain, Mondo Novo

Elevation: 1,520 - 1,770 Masl

Processing: Natural (Sun-Dried Whole Cherry)

Flowering Period: October- December

Harvest Period: April- October

Soil Conditions: Sandy Loam

Roast profile: Medium roast

Flavour notes: Blackberry. Plum Jam. Dried Raisins. Cocoa.

Acidity: Gentle, Round.

Body: Medium Full, Jammy

Tasting Experience

As a Pour Over

Papua New Guinea Bourbon Jam opens with a deep, comforting sweetness — think slow-cooked stone fruit preserves and dark berries warmed by brown sugar. The cup is smooth and layered, with gentle floral tones and a soft cocoa backbone. Acidity is mellow and rounded, allowing the natural sweetness to linger effortlessly through the finish.

As an Espresso

As espresso, this coffee becomes plush and indulgent. Jammy berry sweetness takes centre stage, supported by a syrupy body and subtle cocoa bitterness. The shot finishes long and smooth, with a lingering honeyed sweetness that makes it especially forgiving and highly drinkable.

Farm & Processing Information

The coffees of Arufa and Kindeng are shaped by Papua New Guinea’s unique highland landscape — a vast plateau framed by rugged mountain ridges, fertile soils, and cool, stable temperatures. These conditions allow coffee cherries to mature slowly, building depth and density before harvest.

Coffee cultivation in this region traces back to the colonial era, when the land’s climate and soil were recognised as ideal for high-quality coffee production. Today, those once-large estates have been returned to local farming communities, who continue to tend the original coffee gardens with generational knowledge and care.

Bourbon, Arusha, and Blue Mountain cultivars form the backbone of these gardens, with Mondo Novo later introduced to add resilience and diversity. Cherries are hand-picked at peak ripeness by smallholder farmers and delivered to the Kindeng processing facilities.

For Bourbon Jam, only the best cherries are selected and sun-dried whole, bypassing pulping, fermentation, and washing entirely. This extended natural drying — carried out slowly over several weeks — allows sugars and fruit compounds to concentrate within the bean, producing the signature jammy sweetness and rounded mouthfeel.

After drying, the coffee is hulled, carefully cleaned, and prepared for export, ensuring consistency and clarity while preserving its bold, fruit-driven character.

The result is a coffee that feels both familiar and luxurious — a deeply comforting expression of Papua New Guinea’s highland terroir, crafted for flavour.

Packaging
Premium White Matte Block Bottom Pouches with One-way valve & Easy-Tear Resealable Zipper. Heat Sealed for extended freshness.